One-Pot Dishes

Squash Leaf Samgyetang Rolls

Name: Squash Leaf Samgyetang Rolls
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 5 leaves Squash leaves; 120 g Chicken breast; 100 g Glutinous rice; 3 Jujubes (dried red dates); 20 g Water dropwort (minari); 1 root Fresh ginseng; 0.2 g Salt; a pinch Ground black pepper

호박잎 삼계탕

A reimagined samgyetang: chicken breast, sticky glutinous rice, jujube and ginseng wrapped in blanched squash leaves and steamed. Glutinous rice is easy to digest and gives a pleasantly chewy texture, so the dish is savory enough to enjoy without any sauce.

🇰🇷 A twist on Samgyetang — see the classic ginseng chicken soup recipe →

45mPrep

40mCook

2Servings

MediumLevel

🧺 Korean ingredients in this recipe

Glutinous Rice & Rice FloursSticky rice and rice flours for porridge, pancakes and sweets 🛒 Shop on Amazon
Jujube (Daechu)Sweet red dates for teas, rice cakes and soups 🛒 Shop on Amazon
Minari (Water Dropwort)Crisp, peppery Korean water parsley
Fresh Ginseng (Susam)Fresh Korean ginseng for soups, honey and fritters

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📘 Cooking basics for this recipe

📝 Step-by-Step Instructions

Wash the glutinous rice and soak it for about 30 minutes.

Cook the soaked rice in a pot until soft and moist.

Butterfly the chicken breast to flatten it and sprinkle with salt and pepper.

Briefly blanch the squash leaves and water dropwort. Peel the jujube flesh away from the pits, trim the top of the ginseng and julienne it.

Place the chicken breast on a blanched squash leaf.

Top the chicken with the glutinous rice, prepared vegetables and jujube, roll it up and steam for about 20 more minutes.

📊 Nutrition Facts (per serving)

314.1Calories (kcal)

53.7 gCarbs

16 gProtein

3.9 gFat

55.9 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.